Veggie & Noodle Stir Fry

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 283.1
  • Total Fat: 7.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 707.0 mg
  • Total Carbs: 48.0 g
  • Dietary Fiber: 4.4 g
  • Protein: 8.1 g

View full nutritional breakdown of Veggie & Noodle Stir Fry calories by ingredient


Introduction

This is a really quick and delicious meal. It can be served hot or cold. This is a really quick and delicious meal. It can be served hot or cold.
Number of Servings: 2

Ingredients

    3 or 4 baby bella mushroom caps, quartered
    2 slices of red onion, about 1/4 inch thick, chopped.
    1/2 cup of sweet bell peppers, chopped
    1 cup of summer squash, chopped
    1 clove of garlic, crushed
    3 oz of cooked spagetti
    2 tbsp of oyster flavored sauce
    1 tbsp of peanut oil

Tips

Make sure your spaghetti has been refrigerated for at least 8 hours before using it. Other wise it will fall apart on you. This meal tastes even better if you eat it cold!!!


Directions

Heat wok and coat with peanut oil until slightly smoking. Add squash, peppers, mushrooms, and onions, in that order. Stir fry until squash, peppers and mushroom are tender and the onions are translucent. Add oyster sauce and allow to simmer for about 30 seconds, stirring while it cooks. Add cooked spaghetti and garlic and allow spaghetti to be coated and warm. Do not over cook spaghetti.

Serving Size: 2, 1 cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user JOHNTJ1.